Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Topping:
     1/2           Cup  crushed corn flakes - or walnuts
  3        Tablespoons  brown sugar
  2          Teaspoons  butter - room temperature
                        Souffle:
  1              Pound  carrots -- cooked - until
                        tender
  3                     eggs
     1/3           Cup  sugar
  3        Tablespoons  all-purpose flour
  1           Teaspoon  vanilla
     1/2           Cup  butter - melted -- (1 stick)
  1               Dash  nutmeg
  1              Pinch  salt - (optional)
                        Preheat oven to 350 degrees.

Preparation:

For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside. For the souffle: Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend. Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.

Nutritional Information:

830 Calories (kcal); 14g Total Fat; (15% calories from fat); 23g Protein; 155g Carbohydrate; 561mg Cholesterol; 320mg Sodium